NaatuKoli (Country Chicken) – 1 kg Salt to taste For Making Pepper Masala Black peppercorns – 1/2 tbsp Cumin seeds – 2 tbsp Saunf – 1 tbsp Poppy Seeds (Khus Khus) – 1 tbsp Shallots – a handful Fresh Coconut
Category: Tirunelveli Recipes
Tirunelveli Recipes
Suriya Kootu
(The name Suriya denotes the Sun, the yellow pumpkin for this cooking must be the offered and worshipped at the pongal day. This kootu is simple and tasty, this one is enough to enjoy the lunch time ponga choru. Ingredients
Pithukku Paruppu Sambhar
(This sambhar is a traditional lunch serving on the day of pongal, this one gives most pleasant taste to enjoy it with typically made ponga choru.) Ingredients White lima beans (VellaiMochai) – 100 gms Turmeric powder -2 tsp Cumin seeds
Idiyappam | Sevai | Idiyappam Recipe
Ingredients Parboiled Rice (Puzhungal Arisi) – 1 ½ cup Raw Rice (Pacha arisi) – ½ cup Ghee or Refined Oil – 2 tbsp Salt Coconut Gratings – ½ coconut Method of Preparation Soak the rice items for about 4 hours
Karuppatti Pongal | Sweet Pongal recipes
Ingredients Raw Rice – 500g Moong Dal – 100g Karuppatti (Palm Jaggery) – 400g Ghee – 120ml Cardamom, crushed – 2pods Dry Ginger – ¼ tsp Cashewnuts, shreds – 15gms Method of Preparation Prepare the palm jaggery syrup in two
Mutton Dalcha | Dalcha
Ingredients Mutton bones – 11/2 kg Brinjal, cut it into lengthwise – 150gms Toor Dal – 150g Bengal gram Dal – 50g Onion, sliced – 3 nrs Tomato, sliced – 4nrs Green chilli – 6nrs Chilli powder – 3 tbsp
Thinai Sarkarai Pongal | Foxtail Millet Sarkarai Pongal
Ingredients Thinai (Foxtail Millet) – 500g Moong dal – 150g Jaggery – 400g Ghee – 100g Cardamom powder – ¾ tsp Dry Ginger powder – ½ tsp Cashewnuts – 3 tbsp Coconut, gratings – 4 tbsp Salt – a little
Kozhi Salna (Home Style) | Chicken Salna
Ingredients Chicken – 1 ½ Kg Tomato, sliced – 200g Onion, sliced – 250g Green chilli, slitted – 3nrs Turmeric powder – 1 tsp Ginger and Garlic paste – 1 tsp each Salt to taste Coriander leaves, chopped – a
Mutton Biriyani
Vanaspathi – 50ml Coconut oil – 50ml Ghee- 100 ml Refined oil – 3tbsp Seeraga Samba Rice – 2 kg Coriander leaves – 50gms Mint leaves – 50gms Curd – 250ml Cinnamon – 1g Cloves – 1g Cardamon – 1g
Ribbon Pakoda | Nada Thenkuzhal | Ribbon Murukku
Gram flour – 100g Rice flour – 2 tbsp Fried Gram flour – 1 tbsp Salt to taste Black Sesame seeds – ¼ tsp Ghee – 1 tbsp Refined Oil – to deep fry To prepare crushed powder Curry leaf
